Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were...

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Detalles Bibliográficos
Autores principales: Katsi, Pavlina, Kosma, Ioanna S., Michailidou, Sofia, Argiriou, Anagnostis, Badeka, Anastasia V., Kontominas, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002528/
https://www.ncbi.nlm.nih.gov/pubmed/33802818
http://dx.doi.org/10.3390/foods10030635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002528/
https://www.ncbi.nlm.nih.gov/pubmed/33802818
http://dx.doi.org/10.3390/foods10030635

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